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Find the pasta dies you need for your pasta machine in the collection of dies available from Zanduco. The variety of Omcan pasta dies is sure to satisfy your customers with the range of dishes you can make with them! Create your own diverse pasta shapes and sizes that will please your patrons!
Frequently Asked Questions
What pasta die shapes should a new pasta program start with?
Start with penne, spaghetti, and rigatoni pasta dies. These three cover most Italian menu items on Pasta Machines in Canadian restaurants. Add regional shapes like orecchiette or bucatini once the core range is running.
How do pasta dies attach to a pasta extruder?
These dies thread or clip onto the extruder head and are sized to specific extruder models. Always match the pasta die to your Pasta Extruders model, since dies are not universal across brands.
Are bronze pasta dies better than Teflon-coated ones?
Bronze pasta dies give pasta a rough, porous surface that grips sauce better, which is why premium restaurants prefer them. Teflon-coated pasta dies produce a smoother, shinier finish and cost less, suiting high-volume operations.
Which pasta die brands does Zanduco Canada stock?
Zanduco Canada stocks pasta dies for Omcan extruders in a range of classic Italian shapes. Match the die to your specific extruder model number before ordering to ensure a correct fit.
Do pasta dies wear out and need replacing?
Yes. Pasta dies wear down over thousands of kilograms of extrusion, especially the cutting edge and hole openings. Bronze pasta dies typically last longer than coated ones, and daily soaking extends the life of both.
Can one pasta extruder use multiple pasta dies?
Yes, that is the point of a die-based system. Swap pasta dies in minutes to change from penne to rigatoni to spaghetti, using the same extruder and dough. Build up a die library based on menu demand.
Should I pick specialty regional pasta dies or stick to classics?
Start with classics, then add specialty pasta dies once the core range sells consistently. Regional shapes like trofie, fusilli, or paccheri let a pasta-focused menu stand out, but only when base production is smooth.
